Creamy Miso Cashew ‘Mayo’

This miso dressing is deliciously creamy and is great served as a dressing for salads, or even as a dip with carrot sticks and/or celery sticks. We love serving it as a side salad with spiralised vegetables, avocado, cabbage, fresh chilli and sesame seeds.

We use Spiral organic genmai miso.



1 cup raw cashews (soaked for 3-6 hours)
1/2 cup filtered water
1 1/2 tbsp miso paste
1 1/2 tbsp freshly grated ginger
1 tbsp apple cider vinegar (of freshly squeezed lemon juice)


  1. Drain and rinse soaked cashews
  2. Place in a high power blender with all other ingredients, blend until smooth
  3. Serve as a salad dressing or as a dip with carrot and/or celery sticks (keeps in the fridge for 3-4 days)